Vegan Chicken Salad
Homestyle vegan chicken salad made with tofu, almonds, celery, onion and raisins tossed in a creamy vegan dressing. This salad is delicious, protein packed and great for sandwiches and wraps. Vegan and gluten-free.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb extra firm tofu (drained and pressed)
- 1 cup finely chopped celery
- ½ cup finely chopped red onion
- ¼ cup silvered blanched almonds (chopped)
- ¼ cup raisins
- 6 Tablespoons vegan mayonnaise
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons maple syrup
- 2 teaspoons olive oil
- ½ teaspoon ground pepper
- ½ teaspoons sea salt
- ¼ teaspoon dill
- 1 pinch turmeric
- 2 Tablespoons fresh parsley (chopped)
- 2 Tablespoons fresh dill (chopped)
Instructions
- 1
Prep tofu: Crumble tofu into small pieces in a medium to large size bowl.
- 2
Combine ingredients: Mix celery, onions and almonds with tofu.
- 3
Make dressing: In a separate bowl whisk together mayonnaise, apple cider vinegar, maple syrup, olive oil, pepper, salt, dill and turmeric. Toss fresh parsley and dill on top and give the mixture another stir to combine everything.
- 4
Combine tofu + dressing: Add dressing to the tofu mixture and stir well to combine.
- 5
Serve: Enjoy immediately. Leftovers should last 3-5 days in the fridge.